This fresh and fruity no-bake vegan blueberry cheesecake is lusciously smooth and creamy, with a deliciously nutty base.
No-bake vegan blueberry cheesecake
Recipe by Richard Church (www.richardchurchphoto.com)
Makes: 8-10 slices | Prep time: 30 minutes | Cooking time: 5 minutes | Chill time: 3-4 hours (or overnight)
For the Base:
- 250g (1 pack) ginger biscuits (make sure they’re vegan)
- 60g chopped hazelnuts
- 50g melted vegan butter, plus extra for greasing
For the Filling:
- 150g cashew nuts, soaked in hot water for 20 minutes, then drained
- 300g frozen and fresh blueberries (use half and half)
- 1 can coconut milk
- 350ml oat milk
- ½ tsp ground nutmeg
- 300g unrefined sugar
- 4 tbsp coconut nectar (maple syrup is also fine)
- 1 x 400g block firm tofu, drained
- 2 ½ tsp agar agar powder
- ½ – 1 tsp violet food colouring (optional)
For the Topping:
- 300g frozen blueberries
- 150g unrefined sugar
- 3 tbsp lemon juice
- About 150-200g fresh blueberries to top
- First grease your cake tin with dairy-free butter.
- To make the base: Place the biscuits in a blender or food processor and whizz until they are just crumbs.
- Add the hazelnuts and whizz again to break the nuts up a little bit but not completely.
- Put the biscuit crumbs into a bowl and add the melted butter. Stir until completely combined, then line the base of your cake tin with the biscuit mix, pressing down with the back of a spoon to make sure it is tightly packed.
- Store in the fridge or freezer to chill completely while you make the rest.
- To make the filling: Put all the filling ingredients into a blender and blend until completely smooth.
- Pour the mix into a saucepan and bring to the boil. Simmer gently for 5 minutes, then turn off the heat. You can stir in your food colouring here if you are using it. Allow the mix to cool down to just above room temperature. You will need to whisk it often as it cools to stop a skin from forming on the top. About every 10-15 minutes should do it.
- When the mix is cool enough, pour it onto the biscuit base and chill for at least 2 hours, or until fully set. It will wobble but won’t move too much when it is ready.
- To make your topping: Put all the topping ingredients, apart from the fresh blueberries, into a pan and bring to the boil.
- Simmer for about 15 minutes, stirring often, until the sauce easily coats the back of a spoon.
- Give it 10 minutes to cool and then blend it until completely smooth.
- When it is cool enough to touch, spoon it over the top of your chilled tart and then evenly place the fresh blueberries on top.
- Chill again until firm, or even leave it overnight to serve the next day. You can also freeze it at this point, just take it out about 90 minutes before you are ready to serve it.
Original recipe here.
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Going Vegan by Richard Church, features over 100 plant-based recipes, many of which are gluten-free, as well as advice for the new and established vegan.
Going Vegan is available to purchase on Amazon.
About the author
Richard Church is a portrait photographer and plant-based food blogger living and working in London. He’s been passionate about food since he was thirteen years old, when he made his first pizza from a cookbook. In the spring of 2014, he decided on a whim to go vegan. Richard was a voracious meat eater up until then and thought he would last about 2 weeks before giving up. But he’s never looked back…